re: Removing the oil from gumbo

quote:I prefer file on the side and I don't use it in chicken gumbo. Use it in turkey on occasion and in seafood gumbo.

No bay leaves in my gumbo. It ain't an eyetalian dish. Thyme in seafood gumbo, only, and not usually. If you have a good stock, trinity, a good roux and good sausage or andouille, you don't need all manner of herbs and seasonings to make it taste good. A little parsley and green onions at the end is enough. Always skim the fat. If you like okra, use it but not too much. If you like tomatoes for a Creole version, don't serve it to me.

The point was that I don't put a lot of herbs and other flavors in gumbo. It stands on it's on with the roux and good stock. I have put thyme in seafood gumbo before. That's probably been 15 years ago. Big damn deal.

Here's a quote from you.

quote:When gumbo comes to a boil add raw chicken. Let it come back to low boil. Gumbo will look nasty with oil and white foam from chicken.

WTH! I don't even know what to say about this. It's so damn bizarre. Why in the heck would you want to infiltrate good gumbo with foamy garbage intentionally and unnecessarily?

If you didn't do the above and made a damn stock, strained it and used that for the gumbo, you wouldn't have to do that or this:

quote: Now add your seasoning and chicken base

quote:i posted recipe on second page go look it up. also i asked gris gris if her pic of gumbo was from don's, which it was. i don't understand if you make such great gumbo why not post you're own pic.

OMG! You've uncovered a secret! Sheesh. This is another one of your dumbarse statements and I don't expect it will be your last. Just because I can make gumbo doesn't mean I don't like anyone else's. I love Don's in Downtown Laffy's gumbo. I lived in Laffy when I was very young. It brings back memories. I've said that a bunch of times, but you being a newb wouldn't know that. It's sort of joke on the board so hence the pic of Don's shrimp gumbo. Now, go drink another 24 beers and take a break from the F&DB.

P.S. Otis, I think that okra soaks up all of your oil. Touche', though.

re: Removing the oil from gumbo(Posted by hooper27 on 11/15/12 at 9:20 pm to OTIS2)

will you sign up for cook off at ivars or hide behind your computer screen. are you saying since you have over 14,000 post that you know more than someone with one post. wow. i think tigerdroppings has become your life. there's a big world out there. step away from the keyboard.

re: Removing the oil from gumbo(Posted by hooper27 on 11/23/12 at 10:31 am to Banshee)

I'm at work and just read this post again with my secretary, she's still laughing. Catman will you post what you do for a living and where your from. We have a bet in the office. I think you are a middle school science teacher. she thinks your a yankee that moved to louisiana. (roux gelatinzation, starch chains, branched molecules). This is funny, there is no way I could make this up. I have already figured out that gris gris is the sous chef at red lobster on bluebonnet. Gris gris had me stumped, i agree with about eighty percent of what she says. I could not understand how her magic roux would not release the oil. I know the mayans say the end of the world is next month, so I thought this was a sign from nature that the end was upon us. Then the light bulb went on. Gris gris I know how you can make a fortune. First hire an attorney and patent your famous roux. The next time bp has an oil spill in the gulf. They can spray your roux instead of chemicals to suck up the oil. In a couple months when your roux washes up on the beach in destin. The tourist can wash off the sand and make gumbo. All joking aside when you make gumbo using two cups of oil, you will have two cups of oil in your gumbo. You need to get this out. Off the top of my head i can't think of any food you would want to keep oil in except mayo and salad dressing. I could not understand this, then motorboat nailed it. You make greasy gumbo. This is the answer. I'm sure your mother taught you this way. I would bet money you come from a long line of greasy gumbo makers. I was taught to get the oil out, you were taught to leave it in. I'm sad to say I cannot help you. I hope people reading this will try and get out as much of the oil as possible. Good luck.

re: Removing the oil from gumbo(Posted by hooper27 on 11/23/12 at 11:06 am to Martini)

When you make a seafood gumbo using two cups of oil, where do you think the oil goes. Do you think it magically disappears in the shrimp. It is still in your gumbo, it does not go away on it's own. You are another greasy gumbo maker. I don't understand why you leave the oil in.